Description
This Best Cheese Steak & Rice recipe combines tender, thinly sliced ribeye steak with sautéed bell peppers and onions atop fluffy jasmine rice, all generously topped with a rich, creamy homemade cheddar cheese sauce. Ready in just 30 minutes, it’s a hearty, comforting meal packed with flavor and perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Rice
- 1½ cups jasmine rice
- 2¾ cups beef broth
- 1 tablespoon butter
- Salt to taste
Steak and Vegetables
- 1½ pounds thinly sliced ribeye or sirloin
- 2 large bell peppers, sliced thin (1 red, 1 green)
- 1 large sweet onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- ½ teaspoon smoked paprika (optional)
Cheese Sauce
- 3 tablespoons butter (for the cheese sauce)
- 3 tablespoons all-purpose flour
- 1½ cups whole milk
- 8 ounces sharp cheddar cheese, freshly grated
- 4 ounces cream cheese, softened
- ½ teaspoon garlic powder (for the sauce)
- Salt and white pepper to taste
Instructions
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, beef broth, and 1 tablespoon of butter. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 18 minutes until the rice is tender and liquid absorbed. Remove from heat, fluff with a fork, and set aside.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced sweet onions and cook for 5 minutes until soft. Add the thinly sliced bell peppers and continue to cook for another 6-8 minutes until they’re tender yet still slightly firm. Season with salt and black pepper to taste. Remove the vegetables from the skillet and set aside.
- Cook the Steak: Increase the skillet heat to high and add the remaining 1 tablespoon of olive oil. Season the thinly sliced ribeye or sirloin with salt, black pepper, garlic powder, onion powder, and smoked paprika if using. Place the steak slices in the hot skillet and sear each side for 2-3 minutes until nicely browned. Add minced garlic and Worcestershire sauce, cooking for an additional 1-2 minutes to combine flavors. Remove from heat and allow the steak to rest briefly.
- Prepare the Cheese Sauce: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for about 1 minute to form a roux. Gradually pour in 1½ cups of whole milk while whisking constantly to avoid lumps. Continue cooking and whisking until the sauce thickens. Stir in softened cream cheese until melted and smooth, then add freshly grated sharp cheddar cheese. Stir until the cheese has fully melted and the sauce is creamy. Season with garlic powder, salt, and white pepper to taste.
- Assemble the Dish: Divide the cooked jasmine rice evenly among bowls. Top each serving with the seared steak slices and sautéed vegetables. Generously drizzle the warm cheddar cheese sauce over the top. Optionally, finish with freshly cracked black pepper or a splash of hot sauce for added kick. Serve immediately and enjoy.
Notes
- Use thinly sliced ribeye or sirloin for the best texture and flavor in the steak.
- If you prefer a spicier cheese sauce, add a pinch of cayenne pepper or hot sauce into the cheese sauce step.
- Keep the rice covered and off heat after cooking to maintain fluffiness.
- For a dairy-free variation, substitute milk and cheeses with plant-based alternatives.
- The smoked paprika is optional but adds a nice depth and smoky flavor to the steak.
